Yes, another chocolate cake recipe, but it’s oh so good- and a real indulgence!! It’s also another recipe from Joanne Wheatley as she’s so reliable and her recipes always seem to work for me. The cake has a wonderful texture and cuts like a dream. You won’t be disappointed!
165 g softened butter
300 g caster sugar
65 g S/R flour
200 g plain flour
1 tsp bicarb
70 g cocoa powder
200 ml of sour cream & 50 g cream cheese mixed together
2 tubs of Betty Crocker chocolate fudge icing
Flower paste and gel food colouring for the flowers and letters
Mix caster sugar and butter until light and fluffy, add eggs one at a time beating in between each egg. Sieve flours bicarb and cocoa into a bowl, add half to mixture, fold in, add half of sour cream & cream cheese, fold in, then repeat with both, spoon into a 8 inch prepared tin.
Cook for 1 hour and 20mins @ 180, leave to cool for 10 mins before turning out onto a wire rack.
The original title given to this recipe by Nigella lawson is the ‘Chocolate cloud cake’. The cream on top of this cake is whipped up until cloud like hence the name. The cake is rich and lucious and is an absolute treat for chocoholics like myself.
Recipe taken from Nigella lawson
FOR THE CAKE
- 250 grams dark chocolate (minimum 70% cocoa solids)
- 125 grams unsalted butter (softened)
- 6 large eggs (2 whole, 4 separated)
- 175 grams caster sugar
FOR THE CREAM TOPPING
- 500 millilitres double cream
- 1 teaspoon vanilla extract
- ½ teaspoon unsweetened cocoa powder (for sprinkling)
- Preheat the oven to 180°C/gas mark 4/350ºF.
- Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment.
- Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
- Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
- In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.
- Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
- When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
- Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
Recipe taken from James Martin on the BBC Good Food website.
- 200g plain chocolate, broken into chunks (use one with a low cocoa content – we used Waitrose plain Belgian chocolate)
- 200g butter
- 200g light brown muscovado sugar
- 100ml soured cream
- 2 eggs, beaten
- 200g self-raising flour
- 5 tbsp cocoa powder
- hundreds and thousands, to decorate
For the icing
- 100g plain chocolate
- 170g can condensed milk
- 100g butter
- Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
- Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
- To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.
Recently I’ve been trying to make my baking healthier. I’m lucky that I don’t have any allergies or dietry restrictions however there some people who have to look for alternatives for health reasons. This cake is fantatastic for both the gluten eaters and non gluten eaters alike. It’s also dairy free so that’s another added bonus.
Recipe taken from Nigella Lawson
- 150ml Olive oil
- 50g cocoa powder
- 125ml boiling water
- 2tsps vanilla extract
- 150g ground almonds or 125g plain flour
- 1 pinch salt
- 1/2tsp bicarb
- 200g caster sugar
- 3 large eggs
For the Raspberry Coulis
- 150g raspberries
- One and a half to two teaspoons of sugar ( I used granulated)
- A couple of drops of lemon juice to taste
To serve: Vanilla icecream and chocolate sauce
Preheat oven to 170°c and grease a 22/23 cm cake tin.
Sift the cooca powder into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk the vanilla extract then set aside to cool a little.
In another smallish bowl, combine the ground almonds/flour with the bicarbonate of soda and salt.
Put the sugar, olive oil and eggs into a bowl and beat vigourously with a whisk for about 3 minutes until you have a pale-primrose, aerated and thickend cream.
Pour in the cocoa mixture to the whipped up eggs, oil and sugar and mix until all combined. Then add the ground almonds or flour if using and mix until everything is combined.
Pour the batter into you prepared cake tin and bake for 40-45 mins until the sides are set and the very centre, on top still looks slightly damp.
To make the coulis:
Whizz up the raspberries with the sugar in a foodprocessor until smooth. Then add the lemon juice to taste. Pass through a sieve if desired to make sure there are no bits.
Finally plate up the cake with the vanilla icecream and raspberry coulis.
Notes: This was my first time making this and I was really happy with the result. However I’m a huge chocoholic so next time I will either add a chocolate sauce or a ganache to go on top. I hope you enjoy this as much as I did.
I love this combination of flavours, I think it’s such a classic combination and it works so well.
Recipe taken from Ali imdad bakes
For the cake:
- 250g Margarine
- 250g Caster sugar
- 4 medium eggs
- 200g self-raising flour
- 50g cocoa powder
- 100g dark chocolate
- 1 large orange
For the Icing:
- 300g dark chocolate
- 300 ml double cream
- 60g butter
- 1 large orange
1. Preheat the oven to 180°c or 160°c for a fan oven
Cream the margarine and sugar until light and fluffy, then beat in the eggs one at a time. Add in the orange zest of the entire orange and the juice of half an orange. Fold in the flour and cocoa powder, then fold in melted dark chocolate until everything is combined.
Put the mixture into the tins and bake for 25-35 mins until a skewer inserted comes out clean and when the cake springs back when lightly pushed .
To make the icing
Melt all the ingredients in a bowl in the microwave including the zest and juice of one orange (Do it in 1 min bursts to avoid the chocolate burning). Once they have all melted, taste to see if the icing needs more orange zest. Once you are happy with the flavour put the icing in the fridge to set for an hour until it has firmed up and is of a spreadable consistency.
Ice the cake and decorate with terry’s chocolate orange like I did or decorate as desired.